Happy Hour: Wine Wisdom from Blackberry Farm's Andy Chabot

 

Nestled at the foot of the Great Smoky Mountains, Blackberry Farm is an American culinary mecca: an on-site creamery, bakery, and butcher supply the Barn's kitchen with cheese, bread, and meat; heirloom seedlings are carefully tended in the extensive gardens; and foragers harvest wild muscadine grapes and huckleberries from deep in the Tennessee woods. Add a James Beard Award to the bucolic bounty: in 2014 the dining destination also took home the national honor for Outstanding Wine Program. The 160,000-bottle collection is more than a decade in the making and includes older vintages and coveted verticals from some of the world's greatest wine estates, such as the Rhône Valley's famed Château Rayas... Read more >

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Share Your Last Tastes of Summer and Win Dinner at the Beard House

 

As the bittersweet end to our glorious summer days closes in on us, we thought we'd kick off the holiday weekend by savoring the last delicious bites of the season. Share your final tastes of summer with us between now and the autumn equinox​ (September 23), and you could win dinner for two at the Beard House! Here's how:

 
1. Follow @beardfoundation on Instagram
 
2. Post a photo of your favorite end-of-summer dish a... Read more >

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On the Menu: Week of September 7

 

Here’s what’s coming up at the James Beard House and around the country:

 

Wednesday, September 9, 7:00 P.M.

Best of Brennan’s 

Ten years after Hurricane Katrina struck New Orleans, we are honored to celebrate the city’s resilience with the fabled Brennan family. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his group of world-class chefs will bring their historic opulence and modern techniques up North to the Beard House.

 

Thursday, September 10, 7:00 P.M.

Cambridge Cookout

When it comes to New England cuisine, lobster rolls and clam chowder may get all the attention, but the region’s coastline offers far more for those willing to dig. For this... Read more >

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Sustainability Matters: September 4, 2015

 

Dock to Dish launches a new sustainable seafood program that connects chefs with local fisherman. [NPR]

 

Climate change and a drastic loss of bee habitats will take a toll on your produce aisle. [Grist]

 

In the spirit of sustainability, a Massachusetts woman rents plots of her own farmland to new immigrants. [Boston Globe]

 

Use cold frames to extend your growing season. [... Read more >

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Video: Kale Caesar Salad with Crispy Bacon and White Anchovies

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Here at the Beard House, we're huge fans of the beloved restaurant workhorse, the Caesar salad. Yet more often than not, we find ourselves faced with a wan version of the fl... Read more >

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In Memoriam: Gerry Hayden

 

We are deeply saddened by the passing of acclaimed chef and restaurateur Gerry Hayden yesterday at the age of 50. “Chef Gerry Hayden had a profound influence on our culinary community both as a leader in the farm-to-table movement and as a man whose battle with ALS inspired everyone who saw him continue to do what he and his wife Claudia loved—to create a delicious and noteworthy restaurant,” said James Beard Foundation president Susan Ungaro. “We are proud to have had him as a friend and supporter of our mission.” Hayden cooked several times at the Beard House and at our annual Chefs & Champagne event, and was a four-time James Beard Award nominee for Best Chef: Northeast. Since 2006, Hayden has been running the lauded North Fork Table & Inn in Southold, New York, with his wife, Claudia Fleming. He will be sorely missed, and our thoughts are with his family... Read more >

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Throwback Thursday: America's Classic Olneyville New York System

 

As we soak up the last few days of summer, we can't help but reminisce on all the great meals we've been able to indulge in these past few months—juicy burgers, smoky ribs, crisp vegetables, and the many hot dogs we swaddled in Martin's Potato Rolls. So on this TBT, while we look back on our summer eating, it only makes sense to revisit an old friend, the 2014 JBF America's Classic winner famously known for their hot wieners (the hot dog's beloved cousin), Olneyville New York System

 

Despite its name, this bastion of meat serves food that is distinctive to Rhode Island. Long ropes of wieners (a mixture of beef, pork, and veal) are slathered with mustard, topped with meat sauce, sprinkled with celery salt and onions, and served in a steamed bun. To round out an Olneyville signature meal, salt-and-vinegar French fries are a must, along with their famous coffee milk, another Rhode Island classic where milk is flavored with a sweetened coffee concentrate... Read more >

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What We're Reading: September 3, 2015

 

Simple, yet satisfying: create the ultimate caprese salad. [Serious Eats]

 

Fighting the childhood obesity epidemic, one healthy school lunch at a time. [NYT]

 

Start saving your guac money: Chipotle expands to 40 college campuses this fall. [FWF]

 

The very last lunch menu from the Titanic is being auctioned off, giving the phrase “never let go” a whole new meaning. [... Read more >

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Expo Milano: Mentor Minds with Daniel Humm

 

 

An extension of the USA Pavilion at Expo Milano, the first-ever world's fair that's all about food, the Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. Last week the series released this installment starring chef Daniel Humm, whose work has earned multiple James Beard Awards and Michelin stars. His flagship restaurant, Eleven Madison Park, is currently the highest-ranking American property on the World’s 50 Best Restaurants list, occupying the no. 5 slot. Watch the video above for his reflections on his days as a young chef making "overcomplicated" food and how a meal at Michel Bras demonstrated the importance of evoking "feeling" in fine dining. ... Read more >

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The Mindy Project: JBF Award Winner Mindy Segal Riffs on PB&J

 

Irwin Segal was a jazz guy back in the day. He played the upright bass and the accordion, and he hung out at Rick's American Cafe in Chicago, sipping vodka on the rocks and soaking in Tito Puente's hip-swinging tunes. And he often brought along his daughter, James Beard Award–winning pastry chef and chef/owner of beloved Mindy's HotChocolate in Chicago, Mindy Segal. "With their riffs and scatting, these Latin jazz stars were the kings of improvisation," Segal recollects in her new cookbook, Cookie Love. "Their brains seemed to be wired the same way as mine." Take, for example, her twist on the classic sandwich straight out of your elementary school lunch box memories—the simple, squishy peanut butter and jelly we all know, and still... Read more >

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